Recipe by STEPHNDON
"This is so rich and filling that one serving goes a long way. Crusty bread and a salad is all this creamy dish needs to make a complete and hearty meal."
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dry fettuccini pasta
1 inch pieces fresh asparagus
ground black pepper
grated Parmesan cheese
cooked chicken breasts - cut into bite size pieces
Amazing with a few minor changes. I made a roux out of the butter (I only used 1/4 cup) and 1/4 cup flour, cooked this for a few minutes and then whisked in the half and half. I also did NOT boil the asparagus and I hate Limp asparagus. I sauteed it with some mushrooms and garlic then added to the sauce and chicken before serving. Excellent recipe, thanks for sharing:)
Sorry to buck the trend here, but boiling the asparagus didn't work for me at all. I tried another aspargus/pasta recipe that directed boiling the aspargus, but instead I sauteed the asparagus with garlic. To me that is a much more flavorful method for aspargus-lovers than boiling.
This was easy an delicious. I used light butter and fat free half and half to cut back on he fat content. I used a whole pound of pasta and there was plenty of sauce. I found the consistency of the sauce perfect, you just have to cook it until it thickens. Try adding a bit more parmesan if won't thicken, fresh parmesan works best. Not everyone in my family likes the asparagus so I cooked it separately and added it only for those who will east it. Thanks for the recipe!
This is an amazing dinner. Instead of using garlic powder, I used 2 cloves of minced garlic. It's so easy to make and tastes great.
I made this recipe tonight for my boyfriend and family and it was a hit! I do have to say if it is your first time making alfredo sauce you should put the parmesan cheese in very slowly and don't bring the sauce to a boil! i added mozzarella cheese, salt and white wine for taste, i substituted the cream with fat free half and half, it worked great! thank you for sharing the recipe, it was an easy dish for a beginner!
This fettucine has the best flavor! I like my sauce a bit thicker so I added a corn starch mixture - it was perfect.
Wow! This was absolutely wonderful. I added some white wine (1 tbsp per serving) as suggested in a previous review and used spinach fettuccine. I sauteed the chicken in garlic prior to adding it to the sauce. There wasn't quite as much sauce as I thought there would be, but it was just enough. I will definitely be making this again!
Use half cream and half skim milk to lower the fat content - it doesn't lose it's flavour!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken and Asparagus Fettuccine
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 278
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This light and tasty pasta is ready in about 30 minutes.
Chicken breasts are rolled around asparagus and cheese, breaded, and baked.
See a lighter but still delicious version of chicken fettuccine Alfredo.